Wednesday, October 6, 2010

Sassy Sweets: Tipsy Chocolate Cranberry Cookies

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YAY!  My first dessert posting.  Whether the desserts are fast, complicated, or just plain fun, they're going to be a "sassy sweet".  This is one of my favorite cookie recipes.  I substitute the cranberries for dried cherries or dried apricots and each has adds its own distinct flavor to the cookies.  I am a huge sucker for cookies, I used to love the cookie monster growing up, for obvious reasons!  And, although people make fun, I like making cookies bite-sized (or maybe three-bite-sized) so you can go back for seconds and not feel guilty!

It's Wednesday, and I definitely need some sweets to get me through the rest of this week, I don't know about you but work around here has been CRAZY!  And really the best way to boost our team's spirit is some dessert!  The group loved these and in honor of the fall, I put them on this cute fall plate from my momma.  Thanks momma!

One more quick thing about Monday's post, Ocean Spray has MY recipe on THEIR website, this is a first for me so I couldn't be more excited with a beautiful picture of the sausages from Saturday's event.  Go over and check it out (and maybe rate it if you'd like, that would be a bonus)!  Anyway onto the star of the day, COOKIES!

Tipsy Chocolate Cranberry Cookies
Serves: 12 (4 cookies per person)

1 cup butter (2 sticks)
1 1/2 cups white sugar
2 eggs
3 tablespoons amaretto
2 cups flour
2/3 cup cocoa powder
1/2 teaspoon baking soda
1 1/2 cups chocolate chips
1 1/4 cups chopped Ocean Spray Cranberries

Preheat oven to 350 degrees F.  Beat butter and sugar.  Add eggs one at a time and mix in.  Add in amaretto and stir well.  Add flour, cocoa powder and baking soda, beating well.  (I never have a big enough bowl to do this so I add about a third of each ingredient and beat it in, continuing until all of the flour, cocoa powder, and baking soda are all well-mixed in).  By hand, stir in the chocolate chips and craisins.  Place one tablespoon balls (I make the balls in my hand), on a greased cookie sheet about 1 inch apart.  Bake them in the oven for about 8 minutes.  It's hard to know when these are done because, well, they don't get golden brown.  However, if after 8 minutes, you can lighly touch the tops of the cookies and they will spring back, not sink, they're done.  Don't bake them for more than 12 minutes though, they'll dry out. 

NOTE:  After you add the flour, cocoa powder, and baking soda, the batter is sometimes still dry.  Don't worry, the cranberries will release their moisture during baking.  Also, I used fresh cranberries mainly cause I had them from the cook-off.  If you don't, use frozen or even craisins (if you use dry fruit you may need one tablespoon more of amaretto to give the cookies more liquid!).  They taste great either way!

Stay tuned for more cranberry craziness to come!


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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